• The Korean Journal of Community Living Science
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• v.16 no.3
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• pp.37-45
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• 2005

This study was conducted to investigate the utilization of cut pear branches for dyeing materials, and the dyeability of pear flowers for pressed flowers using red, orange, and green edible pigments. There was a significant difference of E values among 0.1, 0.5 and $1.0{\%}$ diluted solutions of edible pigments for the cut pear branches coming into flowers. In the higher concentrations of dyeing solutions and the longer dyeing periods, a values with the red pigments increased from 2.37 to 31.22, b values with the orange pigments increased from 7.04 to 45.85, and a - values with the green pigments increased from -3.88 to -36. Bloomed pear branches were immersed in diluted solutions with red, orange and green pigments for forty five minutes. Pear branches immersed in $0.1{\%}$ and $0.5{\%}$ diluted solutions bloomed normally, and each of the flowers were dyed in the colors of the dyeing solutions, respectively. The dyeability of the bloomed pear branches immersed in water and dyeing solutions for one hundred and twenty minutes decreased compared with those treated with red, orange and green pigments and dyed immediately. The dyeability of flowers for the cut pear branches dyed immediately after cutting was significantly increased compared with that immersed in water and dyeing solutions.

• Journal of Pharmaceutical Investigation
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• v.10 no.3
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• pp.14-19
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• 1980

The dissociation constant of erythrosine in the mixed solvent systems of water-alcohols and water-acetone at various pH and in concentration media were determined by spectrophotometric method. Methanol, ethanol, and acetone were employed as solvents and studied the changes of pK values of erythrosine according to the kind and change of concentration of organic solvent which is mixed into water solution. The effect of organic solvent on pK is negligible at 40% while in the case of above 40% mixing, it is not negligible.

• Korean Journal of Food Science and Technology
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• v.10 no.2
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• pp.194-202
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• 1978

In order to evaluate the utility of the anthocyanin pigments in Ganges Amaranth as an edible pigment, this study was designed to isolate and identify the anthocyanins. The anthocyanins present in leaves of Ganges Amaranth were extracted with 0.1% HCl in methanol. The extracted pigments were purified by organic solvent treatment and Amberlite CG-400 Type cation exchanger, and then separated into individual pigments by paper chromatography with n-butanol-formic acid-water(100:25:60, v/v) as a solvent system. The separated pigments were identified by their Rf values, sugar moieties, complete hydrolysis and spectral characteristics in the visible and ultraviolet regions. The amounts of individual anthocyanins were also determined. The results obtained from these experiments were as follows. 1. Chromatograms of the Ganges Amaranth extract developed with BFW yielded three anthocyanin bands. The two of the anothocyanin bands were tentatively identified as malvidin-3-glucoside(acylated with caffeic acid) in band 1 and peonidin-3-glucoside (acylated with caffeic acid) in band 2. But the anthocyanin in band 3 was not identified due to extremly low concentration. 2. The amount of total anthocyanins was 101.57 mg/100g fresh weight of leaves in which 82.15 mg of malvidin-3-glucoside (acylated with caffeic acid) and 27.20 mg of peonidin-3-glucoside(acylated with caffeic acid) were contained per 100g fresh weight. Maividin-3-glucoside acylated with the acid was, therefore, the most abundant pigment in the Ganges Amaranth.

• Preventive Nutrition and Food Science
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• v.9 no.1
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• pp.7-13
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• 2004

Lactic acid fermentation of prickly pear extract (PPE) was performed by Lactobacillus rhamnosus LS, Lactobacillus bulgaricus, and Lactobacillus brevis. The PPE was pasteurized to eliminate indigenous microorganisms as well as to dissolve the partially insoluble pulp. The PPE fermented without yeast extract by L. rhamnosus LS exhibited 0.57％ acidity and 3.5${\times}$10$^{8}$ CFU/mL bacteria count. With the addition of 0.2% edible yeast extract the PPE fermented by L. rhamnosus LS exhibited 1.15％ acidity,2.7${\times}$10$^{9}$ CFU/mL bacteria count and 95.0% retention of red color. When 5％ fructose syrup was added, the PPE fermented by L. rhamnosus LS had 1.09% acidity, 6.5${\times}$10$^{8}$ CFU/mL, and 97.7% retention of red color. With 1∼3% (w/v) concentrations of starter, the PPE fermented by L. bulgaricus and L. brevis showed 0.97% and 0.65% acidities, respectively. The viable cell counts from L. rhamnosus LS fermentation were higher compared with those of other LAB. During cold storage at 4$^{\circ}C$, the viable cell count was well maintained for 3 weeks, but then rapidly decreased. The red pigment was highly stable during cold storage for 4 weeks. The pasteurized PPE fortified with 5% fructose syrup, 0.2% yeast extract, and 0.05% CaCO$_3$ was successfully fermented by inoculating with 3% LAB and incubating at 3$0^{\circ}C$ for 2 days. Both viable cell counts and the red color of the fermented PPE were well maintained during cold storage for 3 weeks.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.977-983
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• 2002

This study was performed to establish the precise and rapid method to distinguish croakers through the pigment analysis of colored imported white croakers for adultration. We surveyed the coloring behaviors, extraction test by water and organic solvent and using pigments such as targeting, curcumine, and azo dye products. The pigment of yellow croaker is not stained on wet cloth or tissue which is rubbed on epidermis of yellow croaker and was not eluted in water extraction test, while adulterated pigments were easily extracted by water and acetone, but edible diluted yellow, Yellow No. 4 and Yellow No. 5 were not extracted. Reactive pigment was detected easily by extraction with water and dispersed pigment was also detected by extraction test. As a result of discoloring characteristics of carotene having similar structure to yellow croaker and azo dye by oxidation and reduction, azo dyes were not discolored by oxidation with sodium percarbonate or peracetic acid but that were discolored by oxidation with Fenton reagent after 1hr and by hypochlorite promptly. On the other hand, carotenes were not discolored by sodium precarbonate and Fenton reagent but discolored by sodium hypochlorite after 2 hr and by peracetic acid promptly. Azo dyes were discolored by reduction with sodium hydrosulfite and sodium carbonate but carotenes were not discolored by these reagents. This discoloring test was applicable to detect adulterated pigments and other marine product.

• Korean Journal of Food Science and Technology
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• v.11 no.1
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• pp.42-49
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• 1979

In order to evaluate the utility of the anthocyanins of Amaranthys tricolor L. as an edible pigment, the present study was undertaken to investigate the effects of pH. temperature, ascorbic acid, sugars and their degradation products, quercetin, thiourea, sodium pyrophosphate and metal ions on the stability of the anthocyanins in the model systems. The results obtained from this study were as follows. 1. The degradation of total anthocyanins was retarded as the pH levels decreased from 8.0 to 1.0. At pH 1.0, however. the initial degradation reaction proceeded faster than at pH 2.0 to 3.0 2. On heating in buffered aqueous solution at $80^{\circ}C$, the total anthocyanin content was higher at pH 2.0 than other pH levels. Increasing the storage temperature accelerated greatly the pigment degradation. In darkness at $40^{\circ}C$, after 10 days, only 19% of the original amount was left, while at $2^{\circ}C$, under the same conditions of storage, approximately 90% of the pigment was retained. The half-life of the pigment, 63.0 days at $2^{\circ}C$, shortened to 1. 7 days at $40^{\circ}C$. 3. An increase in ascorbic arid concentration from 0. 15 to 0.50 mg/ml lowered the anthocyanin retention. 4. There was no significant difference between glucose and fructose in anthocyanin degradation effect. Furfural was more effective than other sugar degradation products, formic acid or levulinic acid in accelerating anthocyanin breakdown. 5. Neither quercetin nor sodium pyrophosphate had a protective effect on the anthocyanins in the presence of ascorbic acid, while, in the systems 0.5 or 1 mg/ml of thiourea with $150{\;}{\mu}g/ml$ of ascorbic acid, the loss of anthocyanins was significantly reduced. 6. Both mercuric and cupric ions in 30 ppm greatly accelerated anthocyanin degradation.

• International Journal of Advanced Culture Technology
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• v.7 no.4
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• pp.125-136
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• 2019

The radish skin and radish greens are an edible part of the radish. But they are removed before eating the radish and used as a byproduct or an animal feed material because of their tough and rough texture. Melanin is a pigment that gives colour to our skin. But increased production of melanin can turn into benign or malignant tumours. These days due to global warming, the amount of Ultra violet (UVB) rays has been extensively increased with sunlight. Due to this, a phenomenon called exogenous photo aging is widely observed for all skin colour and types. As a result of this phenomenon, a set of enzymes called matrix metalloproteinases (MMP's) that serves as degradation enzymes for extracellular matrix proteins mainly collagen is increased, causing depletion in collagen and resulting in early wrinkles formation. Therefore in our study we used the murine melanoma cell line B16/F10 to study the melanogenesis inhibition by Heated radish extract (HRE) in vitro and we used HRM-2 hair less mice exposed to artificial UVB for checking the efficacy of Heated radish extract in vivo. Furthermore, we prepared a 3% Heated radish extract (HRE) cream and checked its effects on human skin. Our results have clearly demonstrated that Heated radish extract (HRE) have potently suppressed the tyrosinase activity and melanin production in B16/F10 cells. It had also reduced the expression of components involved in melanin production pathway both transcriptionally and transitionally. In in vivo studies, HRE had potently suppressed the expression of MMP's and reduced the wrinkle formation and inhibited collagen degradation. Moreover, on human skin, ginseng cream increased the resilience, skin moisture and enhanced the skin tone. Therefore in light of these findings, we conclude that HRE is an excellent skin whitening and antiaging product.

• Mycobiology
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• v.48 no.4
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• pp.313-320
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• 2020

In Pleurotus sp., green mold, which is considered a major epidemic, is caused by several Trichoderma species. To develop a rapid molecular marker specific for Trichoderma spp. that potentially cause green mold, eleven Trichoderma species were collected from mushroom farms and the Korean Agricultural Culture Collection (KACC). A dominant fungal isolate from a green mold-infected substrate was identified as Trichoderma pleuroticola based on the sequences of its internal transcribed spacer (ITS) and translation elongation factor 1-α (tef1) genes. In artificial inoculation tests, all Trichoderma spp., including T. atroviride, T. cf. virens, T. citrinoviride, T. harzianum, T. koningii, T. longibrachiatum, T. pleurotum, and T. pleuroticola, showed pathogenicity to some extent, and the observed symptoms were soaked mycelia with a red-brown pigment and retarded mycelium regeneration. A molecular marker was developed for the rapid detection of wide range of Trichoderma spp. based on the DNA sequence alignment of the ITS1 and ITS2 regions of Trichoderma spp. The developed primer set detected only Trichoderma spp., and no cross reactivity with edible mushrooms was observed. The detection limits for the PCR assay of T. harzianum (KACC40558), T. pleurotum (KACC44537), and T. pleuroticola (CAF-TP3) were found to be 500, 50, and 5 fg, respectively, and the detection limit for the pathogen-to-host ratio was approximately 1:10,000 (wt/wt).

• Korean Journal of Food Science and Technology
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• v.26 no.2
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• pp.152-156
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• 1994

The purplish red pigment from the roots of Lithospermum erythrorhizon, a Korean edible wild plant, has been investigated concerning it's value as a natural colorant for Korean traditional foods. An attempt was made to isolate pigments and define their characteristics. Two compounds of isobutylshikonin and acetylshikonin were identified by melting point determination and spectra of UV, IR, and $^{1}H-NMR$. To examine the utility of these naphthoquinone pigments for foods, the effect of various pH values on stability were determined over a period of storage. Buffered solutions of acetylshikonin and isobutylshikonin at pH 3 and 5 showed stable purplish red. The absorption maxima if acetylshikonin and isobutylshikonin over the range of pH 3 to 7 were 518 nm and 520 nm, respectively. A bathochromic shift to 588 nm at pH 10 was observed on these two naphthoquinone pigments. Sensory evaluation was performed with acetylshikonin and isobutylshikonin of identical absorbance. These two pigments revealed purplish red color in Munsell system.

• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.159-164
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• 2006

Volatile components of Phellinus linteus produced from different areas were collected by simultaneous steam distillation-solvent extraction method (SDE). Concentrated extracts analyzed and identified by GC and GC-MS showed musty and earthy characteristics. 2-Methylphenol, methoxy benzene, coumaran, azulene, ${\alpha}-cedrene,\;{\alpha}-longipinene,\;{\beta}-selinene,\;{\alpha}-selinene$, camphor, ${\gamma}-ionone,\;{\beta}-ionone$, phytol, and borneol not reported in other edible mushrooms, were identified and/or tentatively identified in P. linteus for the first time. Main volatile components of P. linteus (Busan-Jinsung: BJ) were phytol from chlorophyll and methoxy benzenes having musty odor. Volatile components of P. linteus (Jinju-Kumwhang: JK) resembled those of BJ, but with high concentration of phenylacetaldehyde contributing to flower-odor. P. linteus (Cheju-Gullim: CG) contained low concentration of methoxy benzenes, but high concentration of phenylacetaldehyde. Low concentrations of ${\gamma}-ionone\;and\;{\beta}-ionone$ were identified in three kinds of P. linteus. They appeared to have been produced from degradation of carotenoid, which suggests P. linteus contains a carotenoid pigment.